Tuesday, November 26, 2013

Back to baking again and this time something a little different. These are the first biscuits I've made using a walnut dough.

You may have heard of Linzer Torte? Considered to be the oldest cake in the world, the Linzer Torte was named after the city of Linz in Austria. It's a pastry made with ground nuts and filled with blackcurrant preserve. These are the biscuit version of the Linzer Torte. So instead of a pastry base, you cut out biscuit shapes, bake them and sandwich them with a preserve. I wonder what's Austrian for hey presto?

I really liked the taste and texture of the biscuits - both crisp and crumbly and just enough of a nutty taste without overpowering.

They were easy and quick to make and the dough rolled out nicely but if it gets too warm to handle, pop it back in the fridge for a few minutes.

Next time I'd make them a little thicker and perhaps use next cookie cutter size up for a more substantial biscuit.

As I've noted in the recipe below, I didn't have a small enough cutter for the inner circle so I used an apple corer (!) - which is why the circles are a bit unshapely.

The recipe here uses walnuts, but you can substitute almonds or hazelnuts. Not having blackcurrant preserve, I used raspberry.

Cut circles or fluted rounds from the first portion of the dough and place on the trays about 2.5cm (1 inch) apart. Cut the same circles from the second half of the dough and then cut out a 2.5cm (1 inch) circle or fluted round from the centre of each circle. (I used an apple corer to do this as I didn't have a small enough cutter.)

Bake in the oven for 15 minutes and cool on the trays.

Sandwich the biscuits with jam and dust the tops with icing sugar.

The biscuits (without the jam) can be be kept in an airtight container for about a week.

Tuesday, November 12, 2013

I have this theory that Jamie Oliver is on speed which is why he can
claim 15 or 30 minute meals that, in my reality anyway, take far longer. I just
can’t get the hang of how he sets out the recipes, so I deconstruct and put it
all back together again, but differently.
In spite of the time, I find his recipes extremely tasty and I’ve been using
them a lot lately but when I really want something quick this recipe is one I
use again and again.

It’s one of those self-crusting tarts that is quick, easy to throw together and open to all sorts of
variations - which is always a good thing.
Instead of salmon, substitute cooked chicken or chopped ham or roasted
vegetables. Lately I’ve been using Regal salmon which makes for a richer (and more expensive) tart
but tinned salmon or tuna will do just fine.

I like to drizzle a teensy drop of balsamic vinegar or vincotto on
each tomato (I don’t know why, I just do), then finish it off with a good handful of chopped herbs - coriander, Italian
parsley and basil or a little dill are good.

Serve with pickled pears or chutney and a green salad or
vegetable dish such as the sweet stem broccoli recipe below.

Chop onion finely in a food processor. Add the eggs, cheese, milk and salt and
pepper and whizz to combine.

Pour the melted butter and self-raising flour into the mix and whizz
briefly to combine. Pour into the
greased flan dish.

Break small chunks of salmon and place evenly around the dish. Arrange tomato slices or halved tomatoes
across the top (and if you want, dot some vincotto or balsamic vinegar on each
tomato). Sprinkle with herbs.

Bake for approximately 45-50 minutes in the oven.

Sweet Stem Broccoli with Zesty Lemon

For me, the hardest thing about broccoli isn’t the spelling of it
(and judging by the grocer’s blackboards, I’m not the only one), but the
eating. Apart from a few odd pieces here
and there (drowned in cheese sauce or disguised in Asian stir fries), I have
avoided broccoli. So it was nice to
discover a younger, sweeter broccoli that I actually liked eating. Bellaverde Sweet Stem Broccoli is from
The Fresh Grower and is local (very local to me) – just strange that I always
seem to find it in city supermarkets rather than here. Maybe I could find a field nearby growing it?

There was a nice recipe on the pack so I’m proud to give you the one
(and maybe only?) broccoli recipe on this blog.